Now that we’ve started to compile a list of some of summer’s best bets for food lovers, we would be remiss not to suggest some super side dishes that would work well with seafood, salads, and other seasonal favorites. Refreshing fruits are always a go-to during warmer months, so that’s why we have fallen head over heels for this Roasted Figgy Pears recipe from our friends at Bed & Breakfast at Oliver Phelps in Canandaigua, NY. This luxurious B&B resides in the heart of the fabulous Finger Lakes and Upstate New York’s renowned wine country. The 200-year-old home features comfy accommodations with en-suite baths (several with private fireplaces), a Hydro Spa enclosed in an exquisite private gazebo, and three-course gourmet breakfasts, among other modern amenities. It’s also located in strolling distance to the NY Wine & Culinary Center, the restaurants and shopping of downtown, Canandaigua Lake, and much more.

Roasted Figgy Pears

2016-07-27 19:45:39

Yields 4

A simple sweet and savory side dish featuring pears

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

2 pears, ripe but firm

4 tsp, plus 1 Tb, fig jam or spread

4 slices soft goat cheese

1 orange, divided

zest of half an orange

1 or 2 tsp. Dijon mustard

Olive oil for vinaigrette

Salt and pepper

Toasted walnuts for garnish

Arugula

Instructions

Preheat oven to 375.

Halve pears and core.

Place pears cut side up in baking dish.

Fill each pear with 1 teaspoon of fig spread and place a slice of cheese on top.

Juice one half of the orange and mix with the same amount of water.

Pour in the dish with the pears.

Cover with foil, bake 15 minutes.

Remove foil, bake another 15-20 minutes until soft and the cheese begins to brown.

Meanwhile prepare vinaigrette.

Whisk together 1 tablespoon fig spread, mustard, orange zest, and juice from the second half of orange.

Whisk in enough olive oil to emulsify, a couple of tablespoons.

Add salt and pepper to taste.

To serve, place some arugula leaves on a small plate, top with a pear half, garnish with walnuts and drizzle with the vinaigrette.